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How Shakisso Coffee from Sidamo Originated and Sidamo Coffee Bean Grading System

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional barista communication Follow Coffee Workshop (WeChat official account: cafe_style) [Plantation Introduction] Shakisso is located in the Guji zone of Sidamo, southern Oromia region, bordering Sidama and Gedeo. This area has numerous mine pits that were originally used for gold mining, which is why this coffee growing region has many pits

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Regional Introduction

Shakisso is located in the Guji zone of Sidamo, in the southern part of the Oromia region, bordering Sidama and Gedeo. This area has numerous mine pits that were originally used for gold mining, leaving many holes throughout the coffee growing region. This makes walking through coffee cultivation areas dangerous. Shakisso stands out as a distinctive growing region within Guji/Sidamo, even within Sidamo it's a remote area far from most coffee-producing locations, with gold mining being the region's other famous product. Factors such as miners, land, and ethnic tensions also made the region unstable in 2006. Therefore, the biggest challenge this region faces today is the need for manpower to maintain the growing areas and harvest coffee.

Local small farmers in this area began growing organic coffee in 2001, working closely with medium-sized coffee producers who are experienced in growing forest coffee in highland areas. This makes it one of the most distinctive micro-regions within the Sidamo growing area. Coffee from this region possesses considerable uniqueness, and the coffee produced has repeatedly garnered market attention. The legendary Ninety Plus bean "nekisse" originally means "Nectar from Shakisso," with both its origin and name derived from Shakisso.

Flavor Description

Lemon and citrus, bright and crisp acidity, lemon, citrus, white grape juice, blackcurrant, with Earl Grey tea notes in the finish

Coffee Bean Grading System

Coffee beans from Indonesia and Africa use a grading system based on defect bean ratios. Indonesian beans are mainly classified into 6 grades, namely G1-G6. The highest grades for washed coffee are G1 and G2; for natural processed coffee, the highest grades are G1 and G3.

What does this mean? As follows:

Washed: Grade-1; Grade-2 (G1 > G2)

Natural: Grade-1 and Grade-3 - Grade-5 (G1 > G3 > G4 > G5)

Important Notes:

a) Regardless of whether washed or natural, both can be Grade-1 if they meet the criteria of "zero" defects and Premium Cup. Whether washed or natural, Grade-1 is a rating for the best of specialty coffees or Cup of Excellence coffees.

b) The lowest grade for natural Yirgacheffe and Sidamo is Grade-4.

c) Beans of the same grade, such as Limu Grade-2, can be either good or bad, depending on the exporter's sorting standards and investment.

d) Given the current "zero" defect requirement, Grade-1 beans (both washed and natural) are extremely rare, as processing costs are very high and few suppliers undertake this grade.

Product Information

Manufacturer: Dazhen Coffee FrontStreet Coffee

Address: No. 10 Bao'an Frontstreet, Guangzhou

Contact: 020-38364473

Ingredients: In-house roasted

Shelf life: 90 days

Net weight: 227g

Packaging: Bulk coffee beans

Roast level: Roasted coffee beans

Sugar content: Sugar-free

Origin: Ethiopia

Coffee type: Other

Roast degree: Light roast

Ethiopian Sidamo Shakisso Washed

Country: Ethiopia

Grade: G1

Region: Shakisso growing area, Guji Zone

Roast degree: Light roast

Processing method: Washed

Washed processed coffee flavors are less likely to carry wild characteristics, possessing pure and refreshing qualities, suitable for City to Full City roast levels. Some exceptionally high-quality Ethiopian washed coffee beans can sometimes reveal distinct uplifting lemon, citrus essential oils, jasmine floral notes, honey flavors, etc., with more pronounced acidity and lighter body.

Brewing Instructions

Hand-pour Sidamo. 15g of coffee, medium-fine grind (small Fuji ghost tooth grinder setting 3.5), V60 dripper, water temperature 91-93°C. First pour 30g of water for a 27-second bloom, then pour to 105g and stop. Wait until the water level in the coffee bed drops to half, then continue pouring slowly until reaching 225g. Avoid the tail section. Water-to-coffee ratio 1:15, extraction time 2:00.

About Ethiopian Sidamo

"Ethiopian Sidamo" is a single-origin type, Arabica coffee grown in Ethiopia's Sidamo province. Like most African coffees, Ethiopian Sidamo is characterized by small grayish beans, but its distinguishing features are rich, spice-like, wine or chocolate-like flavors and floral notes. The most characteristic flavors found in all Sidamo coffees are lemon and citrus with bright, crisp acidity. Sidamo coffee includes Yirgacheffe and Guji coffees, both of which are of excellent quality.

Coffee Details

Variety: Local indigenous Heirloom

Producer: Local small farmers

Flavor: White grape juice, citrus, Earl Grey tea notes

Sidamo Region

Sidamo coffee flavors are very diverse due to different soil compositions, regional microclimates, and countless indigenous coffee varieties, resulting in significant differences and characteristics in coffee produced by each town area. The Sidamo growing region is located in southern Ethiopia. Agriculture dominates the local industry, with coffee growing areas situated around the East African Rift Valley.